Buttermilk Fried Chicken (Print Version)
Crispy chicken with a golden crust and flavorful buttermilk marinade. Classic fried favorite.
# Ingredients:
→ Marinade
01 -
2 1/2 pounds chicken pieces, skin-on and bone-in
02 -
2 cups buttermilk
→ Coating
03 -
1 1/2 cups all-purpose flour
04 -
1/2 cup cornstarch
05 -
2 teaspoons salt
06 -
1 teaspoon ground black pepper
07 -
1 teaspoon paprika
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
→ For Frying
10 -
Vegetable oil for deep frying (enough for 2 inches of oil in pan)
# Steps:
01 -
Place chicken pieces in a large bowl and pour buttermilk over, ensuring all chicken is thoroughly coated. Cover and refrigerate for at least 4 hours or overnight for optimal tenderness.
02 -
In a shallow dish, whisk together all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder until evenly combined.
03 -
Remove chicken from buttermilk, allowing any excess marinade to drip off. Coat each piece thoroughly in the seasoned flour mixture, pressing gently to adhere.
04 -
Pour vegetable oil into a large, heavy-bottomed pan or deep fryer to a depth of about 2 inches. Heat oil to 350°F (175°C).
05 -
Working in batches, carefully place coated chicken pieces into hot oil. Fry for 12–15 minutes, turning occasionally, until exterior is golden brown and internal temperature of largest piece registers 165°F (74°C).
06 -
Transfer fried chicken to a plate lined with paper towels and allow excess oil to drain briefly before serving.
# Notes:
01 -
For best results, allow chicken to marinate overnight to maximize flavor and tenderness.